Maraschino, Michael Mina, and Mozzarella: LA Times Food in 60 Seconds

by Sarah J. Gim, Posted Apr 27th 2006 @ 8:58PM

In the kitchen, burrata is the silkier, creamier cousin of the mozzarella family. Make the twist on French Pot-au-feu that is served at Lou's in Hollywood, called Lou's Chicken in the Pot. The cookbook to look at is Daniel Young's Bistros, Brasseries, and Wine Bars of Paris. Maybe you can find something to make with blood oranges.

Maraschino liqueur is a clear, slightly biting drink that's fine to sip, but works wonders as a secret ingredient in cocktails, which you can learn to shake just right with a few tips. And since it's the Golden Age of the Cocktail, now you can visit a museum.

The Wine of the Week is 2004 Albarino Pedralonga from Spanish Basque country. It's "crisp and minerally" and pairs well with shellfish, peel 'n' eat shrimp, seafood paella, light summer dishes. At $19 a bottle, it pairs well with my bank account, too.

Out on the dining scene, it's all about Korean pig at Honey Pig. SIV visits Michael Mina's Stonehill Tavern in Dana Point (which we've blogged about before) and gives it three stars (***)!

[photo: Los Angeles Times]

Filed Under: Newspapers, In Sixty Seconds
Tags: america, blood oranges, burrata, cocktails, cookbooks, drinking, drinks, food, food adn wine, food and drink, hollywood, honey pig, korean food, LA, la times, liqueur, liquor, los angeles, los angeles times, LosAngelesTimes, lou's, maraschino, mozzarella, OC, orange county, restaurants, west coast, wine